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Malted Cheesecake with Chocolate Glaze




Source of Recipe


rgm


List of Ingredients




Chocolate Glaze:
2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
6 tablespoons unsalted butter, cut into pieces
1/2 cup water
1/2 cup unsweetened nonalkalized cocoa powder, sifted
1/4 cup original malted milk powder
2/3 cup granulated sugar

Chocolate Crust:
1 1/4 cups chocolate wafer cookie crumbs
6 tablespoons unsalted butter, melted

Filling:
1/4 cup milk
1/3 cup original malted milk powder
1 1/2 pounds cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk



Recipe



Make the glaze:

Melt chocolate and butter in saucepan over low heat, stirring frequently. Stir in water and blend well. Whisk in cocoa powder, malted milk powder and sugar and continue to stir 3 to 4 minutes or until mixture is smooth. Put glaze in bowl, cover with plastic wrap and refrigerate until needed.

Make the chocolate crust:

Mix together cookie crumbs and melted butter in small bowl. Press mixture evenly over bottom of 10 x 3-inch springform pan. Refrigerate crust while you prepare filling.

Make the filling:

Preheat oven to 375°F.

Combine milk and malted milk powder in small bowl and stir with whisk until malted milk powder is dissolved. Set aside.

Beat cream cheese in mixing bowl at low speed for 30 to 45 seconds or until creamy, using electric mixer. Gradually add sugar in steady stream and beat at medium speed until blended. On low speed add flour and vanilla. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in malted milk mixture. Pour filling into prepared crust.

Put springform pan in large roasting pan. Put roasting pan in oven and fill with enough hot water to come halfway up side of springform pan. Bake for 35 to 40 minutes or until top of cake, except for center, is set. (Cheesecake will completely set upon cooling.)

Remove springform pan from water bath. Immediately run tip of thin flexible knife between edge of cake and pan. (This step will reduce chances of top of cheesecake cracking as it cools.) Place cheesecake on wire rack and allow to cool. Cover pan with aluminum foil and refrigerate for 4 to 6 hours or overnight.

Garnish the cheesecake:

Run thin-bladed knife around edge of cheesecake to loosen it from side of springform pan. Remove side of pan.

Place chocolate glaze in saucepan. Heat over low heat, stirring constantly, just until warm. Using a metal spatula, spread warm chocolate glaze evenly over top and sides of cheesecake. Chill for 30 minutes to set glaze.

To serve: Cut the cheesecake with a sharp, thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.